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For multi-coloured eggs, make 2 fillings using 2 pudding flavours. Roll small centers from 1 flavour, surround by second flavour.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I love this recipe! Instead of making them into eggs, I shape them into smaller "bonbons." The vanilla pudding base seems to work the best, but I've made different flavours by adding some peppermint extract or orange extract.
Made this last year and my kids are still remember and are asking for it this year
I have used this recipe for years now and it never lets me down..i remember when I was a child and my mother would buy us a laura secord egg and nothing tasted as good as that egg did until now. I have used different puddings for the fillings, butter pecan, chocolate, white chocolate. They were good, but my favourite one is good old vanilla. I have people asking me every year if I am going to be making these eggs again. I find using solid chocolate easter bunnies good to use for the outside just by melting them down as its alot cheaper than buying the bakers chocolate. Also if you dont have time to hand decorate them, we often use coloured sprinkles, or confetti sprinkles to give them colour just after they have been dunked in the melted chocolate. The also freeze very well, so can be made ahead of time. Matter of fact..just getting ready to make a couple batches of the filling as easter is next week. These are also fun to have the kids help with. Enjoy!